Slow Cooker Carrot and Corriander Soup

With the winter closing in, having easy to make, hearty soups on hand  will make for a delicious hot lunch. These soups can be made ahead of time and refrigerated for a couple of days, or can be frozen for use at a later time. Or they can be put together in a morning to be ready for lunch time, as they only take a few hours to cook.

Slow Cooker Carrot and Coriander Soup

  • Approximately 300g of carrots (peeled weight) chopped into small, even pieces.
  • 1 medium white onion, peeled and chopped into small pieces.
  • 2 OXO cubes-any flavour of your liking.
  • 30g of split red lentils.
  • 500ml of boiling water.
  • 1/2 to 1 tsp dried coriander.

Preheat your slow cooker on high for ten minutes. Throw in the carrots, onions and lentils, sprinkle the coriander into the pot. Pour the stock over the vegetables, stir and cover with the lid.

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Leave to cook on high for 3 hours. Using an immersion blender, blend the soup till smooth. Add hot water as needed to reach the consistency for the soup that you like. Serve immediately with bread and butter-crusty bread being the nicest for dipping!

This soup costs a tiny 22p per serving, and has 70 calories. Despite the low calorie count, it is very filling and satisfying.

I used beef OXO for my soup, and hence the colour is darker and more brown than many carrot and coriander soups.

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